Storage Stability of Intermediate Moisture Mullet Roe
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 172-175
- https://doi.org/10.1111/j.1365-2621.1983.tb14816.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- PROCESSING OF CURED MULLET ROEJournal of Food Science, 1980
- EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROEJournal of Food Science, 1980
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- Limiting temperature and relative humidity for growth and production of aflatoxin and free fatty acids byAspergillus flavus in sterile peanutsJournal of Oil & Fat Industries, 1967
- Wax Esters of Mullet (Mugil cephalus) Roe OilBiochemistry, 1967
- SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.Journal of Food Science, 1954